Beef Sourdough Empanadas Recipe

Meat filled sourdough empanadas with sauces

By McKenna Pulda

Yield: empanadas

Prep Time: 30

Cook Time: 20

Chill Time: 2

Total Time: 2 50

Sourdough Empanadas are flaky, flavorful, and generously filled with savory beef and tender veggies.

4.65 from 14 votes

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Equipment

Ingredients

Sourdough Empanada Dough

180 grams water 3/4 cup
170 grams unsalted butter 3/4 cup
120 grams sourdough discard 1/2 cup
290 grams all-purpose flour 2 cups + 1 Tablespoon
9 grams salt 1 1/2 teaspoons

Beef Filling

15 grams olive oil 1 Tablespoon
35 grams onion, diced 1 small onion
6 grams garlic, minced 2 cloves
454 grams 85% lean ground beef 1 pound
178 grams yellow potatoes, 1/2 inch cubes 1 cup
75 grams carrot, 1/4 inch cubes 2 small carrots
240 grams beef broth 1 cup
40 grams tomato paste 2 Tablespoons
1.5 grams chili powder 3/4 teaspoon
1.5 grams cumin 3/4 teaspoon
1.5 grams paprika 3/4 teaspoon
.75 grams oregano 3/4 teaspoon
.5 grams black pepper 1/4 teaspoon
6 grams salt 1 teaspoon
75 grams frozen peas 1/2 cup
egg wash egg + splash of water

Instructions

Sourdough Empanada Dough

Heat water and butter on the stovetop or in the microwave until the butter has melted. Whisk in the sourdough discard until smooth.
You can use active sourdough starter, just be sure to use the same amount in grams. If you plan to long ferment the dough, cool the water/butter mixture before adding in the active sourdough starer. If the liquid is hotter than 110 degrees F, this can damage the starter, preventing it from fermenting.
180 grams water, 170 grams unsalted butter, 120 grams sourdough discard
In a large bowl, whisk together the flour and salt. Create a well in the center of the flour mixture. Pour the hot liquid in the center and mix until an oily dough is formed.
290 grams all-purpose flour, 9 grams salt
Wrap the dough in plastic wrap and store in the fridge for at least 2 hours.
Long Ferment: To long ferment this sourdough empanada dough, store the dough in the fridge for up to 48 hours. Remove the dough 15-20 minutes before shaping for easier rolling.
While the empanada dough is chilling, prepare the beef filling.
I like to prepare the empanada dough the day before to save time! The filling can be prepared in advance, as well.

Beef Filling

Preheat a large skillet to medium heat. Once hot, add the olive oil and onions. Stir occasionally and cook until translucent. Then add the garlic and continue to cook for 1 minute or until fragrant.
15 grams olive oil, 35 grams onion, diced, 6 grams garlic, minced
Next, add the beef and cook, breaking it up with a wooden spoon. Once it is fully cooked, drain the beef of excess grease and return it back to the skillet.
454 grams 85% lean ground beef
Add the chopped potatoes and carrots and continue to cook for 5 minutes, stirring occasionally.
178 grams yellow potatoes, 1/2 inch cubes, 75 grams carrot, 1/4 inch cubes
To the mixture, add the broth, tomato paste, seasonings, and stir. Cover and continue to cook for 15 minutes on low.
240 grams beef broth, 40 grams tomato paste, 1.5 grams chili powder, 1.5 grams cumin, 1.5 grams paprika, .75 grams oregano, .5 grams black pepper, 6 grams salt
Once the potatoes and carrots are tender, remove the skillet from the heat and add the frozen peas. Stir and allow the filling to cool to room temperature before shaping the empanadas.
If the dough is too warm, it will melt the pastry dough.
75 grams frozen peas

Shaping Sourdough Empanadas

Place a piece of parchment paper on a large baking sheet. Set aside.
Divide the dough into 20 even pieces (about 36 grams each) and roll into dough balls. On a floured work surface, roll each dough ball until 5 inches in diameter.
Place 2 heaping Tablespoons on one half of the rolled empanada dough, leaving ½ inch on dough on the edges. Refer to pictures above.
We’ve also sprinkled some shredded Colby Jack or cheddar cheese on top of the beef filling, which is also delicious!
With a clean finger or a pastry brush, wet the edge of half of the empanada dough with water. This will help seal the sourdough empanada. Fold the empanada in half and crimp the edges with a fork to seal the empanada fully.
Place the shaped empanada on the prepared baking sheet. Repeat with the remaining dough balls and filling.
I baked my empanadas in batches, about 8-10 at a time.

Bake

Preheat the oven to 400 degrees F. While the oven preheats, brush the tops of each empanada with an egg wash.
egg wash
Bake for 20-25 minutes, or until the empanadas are golden brown.
Serve warm and enjoy!

Notes

Ingredients & Substitutions

Sourdough Empanada Dough

- Flour: All-purpose flour works perfectly for this recipe

- Unsalted butter: If you use salted butter instead, reduce the salt by 1 gram (1/4 teaspoon)

Sourdough Starter: You can use active sourdough starter or sourdough discard for this recipe. Just be sure to use the same amount in grams!

Beef Filling

- Ground beef: I used 85% lean ground beef, but use what you have! This can also be substituted with ground chicken or turkey.

- Vegetables: I opted for yellow potatoes, onions, carrots and peas for extra flavor, but you can omit or add your favorite vegetables such as peppers, celery, etc!

- Beef broth: Adds depth to the filling. Use store-bought or homemade, whatever you’ve got on hand.

- Tomato paste: Thickens the filling and adds that classic savory richness.

- Seasonings: Minced garlic along with chili powder, cumin, oregano, paprika, salt and pepper bring delicious latin flavor to this picadillo inspired beef filling. Other traditional additions include ground cinnamon and red chili flakes!

Filling Variations

You can fill these empanadas with all of your favorite fillings. I even tried the dough with some sweet fillings as well - delicious!

Some ideas include

Cheesy Chicken & Spinach
Chicken Tinga
Ham & Cheese
Roasted Veggies & Feta
Apple Cinnamon
Banana & Hazelnut Spread
Pumpkin Pie

How to Store & Freeze

Let the empanadas cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat them in a 300°F oven for about 10 minutes so they get nice and crispy again.

You can freeze them after baking. Once completely cooled, lay them out on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, bake straight from frozen at 300°F for about 10-15 minutes.

You can also freeze before baking. Once the empanadas are shaped, lay them out on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Add a few extra minutes to the bake time.

Nutrition

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